Double Chocolate Brownies
Decadent, super chocolate brownies that come together quickly.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1 1/4 cups unsweetened cocao powder
- 1 tsp baking powder
- 1 1/2 cups all-purpose flour
- 1 tsp sea salt
- 2 sticks unsalted butter
- 2 cups white sugar
- 12 oz bag chocolate chips or chunks. Set aside one handful for the topping.
- 2 tsp vanilla extract
- 4 eggs
Preheat the oven to 350 degrees a line a 9x13 baking dish with parchment paper or foil, sprayed with cooking spray. Sift together the dry ingredients in a large bowl and set aside.
Melt the butter in a saucepan over medium heat. Once melted, add the sugar and stir for a few minutes until the mixture is very pale yellow. Turn the heat off and stir in the chocolate chips.
Let the mixture cool for five to ten minutes then mix in the vanilla. Gently mix in the eggs, one egg at the time. Fold the chocolate mixture into the flour mixture until combined. Be sure not to overmix. It's OK to have a streak or two of flour.
Pour the brownie batter into the prepared dish and smooth the top. Sprinkle the reserved chocolate chips on the top and then bake for 25 minutes. Check to see if they are done by sticking a small knife in the middle of the brownies. You want there to be a bit of gooey mixture on the knife so that they don't overbake.
Let the brownies cool in the pan for 15 minutes. Remove from the pan with the parchment or foil and cool on a wire rack. Cut into 24 pieces once cooled completely, about 45 minutes. Enjoy with a scoop of ice cream.